Mini fluffy Cotton cheesecake/ Japanese cheesecake is soft, jiggly, and light and will lift your mood immediately.
I decided to make mini versions because at work, I was making cheesecakes of 1 kg, and I knew I would not be able to stop at one slice. A mini cheesecake will make me feel better as I finish one mini serving whenever I crave some warm, soft, jiggly, creamy cheesecake.
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What equipment do I need?
–Set of teaspoons and tablespoons
What ingredients do I need to make mini fluffy Cotton cheesecake/ Japanese cheesecake?
We use cream cheese for the recipe, which is the main base for the cheesecake.
If you want to make cream cheese at home from scratch, you can check this out.
The egg whites provide rise to the cheesecake. Egg whites have a protein that can trap air bubbles and help the product rise during baking.
The butter provides taste and flavor along with the vanilla.
Step-by-step pictures on how to make Japanese cheesecake?
How to make mini fluffy Cotton cheesecake/ Japanese cheesecake?
- To begin, beat the egg whites in a bowl with an electric beater or a stand mixer fitted with a whisk attachment.
- Once the egg is a little foamy, add 1/3 of the sugar. Add the lemon juice.
- Add the remaining sugar in two batches. Whisk it till medium stiff peak.
- In a hot water bath set up, whisk and mix cream cheese, butter, and milk.
- Remove from flame; add one egg yolk at a time.
- Preheat your microwave to 110 degrees Celsius/ 230 degrees Fahrenheit in a convection setting.
- Add vanilla essence and keep whisking till smooth.
- Sieve and add flour and corn flour to the egg yolk mix.
- Sieve the batter into another bowl.
- Fold the meringue in three parts in the sieved batter.
- Pour the batter into molds. I used silicon molds, and you can line cupcake tins with parchment paper and use them.
- Place molds in a tray. Pour hot water into the tray.
- Place it in the preheated convection oven at 110 degrees Celsius/ 230 degrees Fahrenheit in a convection setting for 1 hour and 10 minutes.
- Check once after 40 minutes by checking the color on top.. If the color looks golden and the cheesecake is jiggly in the center yet firm on top, the cheesecake is done.
- Let it cool for about 10 minutes, and It should gently slide out.
- Serve it immediately as it is or by dusting some icing sugar on top.
- Serve it hot, as it will tend to deflate and sink as it gets cold.
Bake with me- Video Tutorial
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Frequently Asked Questions
Why did my Japanese cheesecake shrink?
Egg whites are the main reason for the cheesecakes; hence, it can also be the reason for the shrink. Not whisking the eggs to the proper consistency will result in deflation later on. Over-beating the eggs will also end up in a disaster. Make sure you are giving the egg whites full attention while beating it.
Why did it crack?
If the greasing is not done well, it will crack after baking. It can also happen if you overbake your cheesecake.
How to store cotton cheesecake?
Place them in an airtight container and the refrigerator. It can stay up to two days. However, I would always recommend having it fresh!
Can you freeze Japanese cotton cheesecake?
No, it doesn’t freeze well.
What to do if cheesecake is runny?
If you check and find out that one cheesecake is runny, place the other molds immediately back in the oven and let it bake for some time more (approximately 10 minutes).
What to do if the cheesecake has color but is too unsafe inside?
Wrap the tray with aluminum foil to avoid coloring and continue baking till done.
Other Recipes from around the world:
USA- Soft and chewy chocolate chip cookies
Mini fluffy Cotton cheesecake/ Japanese cheesecake
Mini fluffy Cotton cheesecake/ Japanese cheesecake is soft, jiggly, light and will lift your mood immediately.
Ingredients
- Cream Cheese- 200 grams
- Butter- 30 grams
- Milk- 80 grams
- Egg Yolks- 3 nos / 60 grams (Approximate egg yolk weight / egg= 20 grams)
- Vanilla essence- 1 tsp
- Refined Flour- 15 grams
- Corn flour- 10 grams
- Egg white- 3 nos / 90 grams (Approximate egg yolk weight / egg= 30 grams)
- Lemon Juice- 1/2 a lemon
- Caster Sugar- 55 grams
Directions
- Step 1 Start off by beating the egg whites in a bowl using a electric beater or a stand mixer with a whisk attachment.
- Step 2 Once the egg is a little foamy, add 1/3 of sugar. Add the lemon juice.
- Step 3 Add the remaining sugar in two batches. Whisk it till medium stiff peak.
- Step 4 In a hot water bath set up, whisk and mix cream cheese, butter and milk.
- Step 5 Remove from flame, add one egg yolk at a time.
- Step 6 Pre-heat your microwave at 110 degrees Celsius/ 230 degrees Fahrenheit in convection setting.
- Step 7 Add vanilla essence and keep whisking till smooth.
- Step 8 Sieve and add flour and corn flour to the egg yolk mix.
- Step 9 Sieve the batter into another bowl.
- Step 10 Fold the meringue in three parts in the sieved batter.
- Step 11 Pour the batter in molds. I used silicon molds, you can line cupcake tins with parchment paper and use.
- Step 12 Place molds in a tray, Pour hot water in the tray.
- Step 13 Place it in the preheated convection oven at 110 degrees Celsius/ 230 degrees Fahrenheit in convection setting for 1 hour and 10 minutes.
- Step 14 Check once after 40 minutes by checking the color on top.. If the color looks golden and the cheesecake is jiggly in the center yet firm on top, the cheesecake is done.
- Step 15 Let it cool for about 10 minutes, It should gently slide out. Serve it immediately as it is or by dusting some icing sugar on top.
- Step 16 Serve it hot as it will tend to deflate and sink as it gets cold.
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I hope you found my post “Mini fluffy Cotton cheesecake/ Japanese cheesecake ” helpful. If you have any queries, feel free to post them in the comments.
Thank You
Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.
Thank you so much Ashok:)